Aren't you tired of waiting until the weekend to cook ribs?
Doesn't it stink when you get home from work during the week and see that beautiful rack of ribs sitting in your fridge and you have to wait?
I really think it is our God Given right as Americans to eat ribs any day of the week that we want to.
But how?
Gotta do the 3-2-1. Gotta do the 3-1-1, Gotta smoke straight for 7 hours at 225.
Please smoke help us.
OK
Now the PoMan will let you make delicious tender ribs in under 3 hours but if you are getting off to a late start after work supper is going to be too late.
Thanks to "the kitchen wife" website and the PoMan Cooker we can do ribs in
under 1.5 hours!!!!!Smoke how can this be?
Well, living outside of Los Angeles for 50+ years I saw many an Angelino grilling their ribs on large barrels right over charcoal.
With various results........not all that good most of the time. Pretty burnt if you ask me.
Now this recipe/technique will not give you slow smoked ribs.
But that is OK, not everything has to be smoked..............oh my, did I just really say that
We tried this method and we got delicious slightly charred and saucy ribs that were tender and had that slight tug to pull cleanly off the bone.
There was no smoke ring. No big deal with the results we had.
To get your ribs on the table from start to finish you are going to use a charcoal grill or a gas grill.
The PoMan really excelled at this because I like the distance I have from the cooking grate to the coals for the charring part.
Now when I mention charring, I am not talking about burning the ribs up the way we used to do when we all got started.
Ok, here we go:
Note: we used baby back ribs. If doing spares or country style or beef ribs, I think I would let em go another 15-30 minutes in the foil
Simply remove the silver from the ribs (optional) and cut the rib rack in half.
Cover both sides of ribs in cheap yellow mustard and season liberally all sides with your favorite rub/seasoning.
Take two large sheets of hd foil and lay the ribs next to each other on the foil. Spray the bottom of the foil with cooking spray first.
Carefully fold up the ribs and then take that second sheet and wrap the foil covered ribs in a second layer.
We set the PoMan up with a full box of coals and left out the heat deflector.
When the PoMan was ready we set the foil packaged ribs and some sweet potaters on the cooking grate and cracked our lid about 1-4 inch and we were all set
See the coals uncovered below?
Come back 1 hour later (that is the 1 hour portion of the 1.5 hour cook
) Do not flip them, just let em ride.
Remove your ribs and carefully cut the foil package open. Watch out for steam.
Now I was not happy with the rub I used from the recipe and at first I did not like the way the ribs looked
Set your ribs back on the cooking grate and sear/char to your liking on both sides. Just keep on flipping every 2-3 minutes
Now they are looking better
Now get your favorite BBQ sauce and start brushing each side and flipping to sear up and carmelize the sauce
Now the pay off for the easy effort just 1 and a 1/2 hours later
I gotta tell ya, this is probably going to be our preferred way of doing ribs from here on out.
they were tender and juicy and the char/sear was a nice addition to the flavor profile.
The PoMan was really helpful during the charring part with the coals much lower than the cooking grate.
I would also like the mention that the sweet potaters came out perfect just sitting off to the side during the entire 1.5 hour process
It was a lot of fun to flip the ribs over the charcoal.
Give em a try. You can always smoke your ribs for hours and hours if you like.
But Wendy and I will be having ribs during the week after work instead of counting the days until the weekend to have ribs
